ServSafe Manager Exam 7 3 — Questions and Answers
Question 1: A foodhandler calls in sick with vomiting and diarrhea. What is the manager's FIRST action?
- Send the employee home and restrict duties (Correct answer)
- Allow the employee to work if they feel better by noon
- Require the employee to wear gloves all day
- Reassign the employee to non-food contact tasks
Correct answer: Send the employee home and restrict duties
Employees with vomiting or diarrhea must be excluded from the operation immediately to prevent contamination.
Question 2: Which temperature range is considered the Temperature Danger Zone?
- 32°F to 100°F (0°C to 38°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 50°F to 140°F (10°C to 60°C)
- 40°F to 165°F (4°C to 74°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The Temperature Danger Zone is 41°F to 135°F (5°C to 57°C), where pathogens grow most rapidly.
Question 3: A manager notices condensation dripping from overhead pipes onto exposed food. This is an example of which type of contamination?
- Chemical contamination
- Biological contamination
- Physical contamination (Correct answer)
- Cross-contamination
Correct answer: Physical contamination
Condensation dripping onto food is physical contamination because a non-food substance has entered the food.
Question 4: How long can ready-to-eat TCS food prepared in-house be stored in the refrigerator at 41°F (5°C) or lower?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
Ready-to-eat TCS food can be stored for a maximum of 7 days when held at 41°F (5°C) or lower.
Question 5: Which pest is most likely to contaminate food with Salmonella through its droppings?
- Cockroaches
- Flies
- Rodents (Correct answer)
- Beetles
Correct answer: Rodents
Rodents are a primary vector for Salmonella and can contaminate food, surfaces, and packaging with their droppings and urine.
Question 6: When using a three-compartment sink, what is the correct order of operations?
- Rinse, wash, sanitize, air-dry
- Wash, rinse, sanitize, air-dry (Correct answer)
- Sanitize, wash, rinse, air-dry
- Wash, sanitize, rinse, air-dry
Correct answer: Wash, rinse, sanitize, air-dry
The correct sequence is wash in detergent, rinse to remove soap, sanitize, then air-dry — never towel-dry.
Question 7: A food manager wants to verify that a dishmachine is sanitizing properly. What should they check?
- Water pressure only
- Wash water temperature and rinse pressure
- Sanitizer concentration or final rinse temperature using test strips or a thermometer (Correct answer)
- The color of the water in the final rinse
Correct answer: Sanitizer concentration or final rinse temperature using test strips or a thermometer
Test strips for chemical sanitizers or thermometers for high-temp machines confirm the dishmachine is achieving proper sanitization.
ServSafe Manager Exam 7 3
A foodhandler calls in sick with vomiting and diarrhea.
What is the manager's FIRST action?